Apricot and Raspberry Brie Cups

Phyllo, filo, or fillo – you decide. I’m going with fillo because the box I used has it plastered on the packaging. I picked up one of those little appetizer mini recipe books at the grocery check out before Thanksgiving. I promised myself that I was going to make every recipe in it for the hundreds of holiday parties that I was going to be invited to. I then found myself at home on Friday and Saturday nights watching movies with Dan. I decided that I no longer needed an excuse to make such a decadent treat. I purchased the missing supplies and got to work.

As soon as I had my fillo cups, ginger snaps, brie, and apricot preserves on the cutting board, I thought of another combination to try.

Kind of cheesecake like. Graham crackers, brie, and raspberry preserves.

  • 1 package frozen miniature fillo tart shells
  • 3 tablespoons crushed gingersnaps/crushed graham crackers 
  • 4-6 ounces brie cheese, rind removed, cut into small pieces
  • 1/4 cup apricot and raspberry preserves

The first step was to crush the ginger snaps and the graham crackers. Rather than dirty the food processor, I placed them into bags and used the flat side of my Pampered Chef meat tenderizer to do the job.

I set the oven for 350 degrees F. and then got my fillo cups placed onto a baking sheet.

I spooned the ginger snap crumbles into 1/2 the cups and the graham cracker crumbles into the other 1/2.

I removed the rind from the brie and then cut it into small wedges and placed them on top of the crumbles.

I then used a small rubber scraper to place the preserves on top of the brie.

Once I finished with the apricot, I moved onto the raspberry preserves.

I placed the baking sheet into the oven and set the timer for 5 minutes. They ended up taking almost 10 minutes – I think my brie pieces were too thick.

The apricot/ginger snap cups tasted incredible – I am a huge fan of apricot preserves. I usually like them on toasted sourdough with butter – never peanut butter. Peanut butter and apricot doesn’t do it for me. I like my creamy PB with strawberry preserves if I’m going the sandwich route.

The raspberry cups were just as good. Very different tasting. Dan is a huge fan of peanut butter and raspberry preserve sandwiches, so I knew he would like them more.

These were a fun evening snack – they would be perfect for an appetizer/dessert buffet. It was hard to get good photographs, I jumped back and forth from my 18-55mm to my 60mm macro and still had lighting issues. I can’t WAIT for spring and summer when I get more natural light hours.

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5 comments

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    • aim on January 18, 2011 at 9:25 am

    My mouth watered reading this, lol…..they look yummy!!!

    • Hilly on January 19, 2011 at 7:26 pm

    FTSOO!

    • Kristen on January 21, 2011 at 3:36 pm

    I want one… 🙂

  1. These look great! And easy! I need a recipe for a pot luck that would be both (easy and yummy) and something I could make ahead of time). The other crucial thing is that I need one that is Peanut Butter & Jelly themed because it is a pot-luck with a That was then, this is now theme. Do you think this recipe would work to put PB in the bottom and jam on top? Or what about crushed up peanuts in the bottom, brie and then pepper jelly or regular jelly on top (and not use PB but give the same effect)?

      • foodiddy on March 25, 2011 at 12:30 pm
        Author

      I definitely think you could pull off peanut butter and crushed peanuts in the bottom, then brie and jelly to top them off… you could also do a peanut butter cheese cake shot glass as well. You could tweak this recipe – http://foodiddy.com/?p=565. Have fun at your party!

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